Nebrodi's black pork Guanciale

Also called guanciale, the Buccularu it is obtained from the cheek and throat of the pig and has a similar appearance to the pancetta, although less fat. The most famous uses are in the amatriciana and carbonara pasta. It can also be tasted in slices in appetizers or aperitifs.

Matured for at least 30 days.

INGREDIENTS: Nebrodi black pork cheek, salt, pepper

Also called guanciale, the Buccularu it is obtained from the cheek and throat of the pig and has a similar appearance to the pancetta, although less fat.